italian pasta casserole

Name: Italian Pasta Casserole
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 3 cup(s) cooked mini penne pasta, al dente; 16 ounce(s) pkg. frozen broccoli and cauliflower- no stems; 1 pound(s) ground italian sausage or ground turkey; 1 tablespoon(s) each butter and canola oil; - salt and pepper to taste; 1 small onion, diced; 1 tablespoon(s) minced garlic; 2 tablespoon(s) italian seasoning; 1 - envelope lipton savory herb/garlic soup mix,dry; 8 ounce(s) cream cheese, softened, cut into cubes; 14 ounce(s) can petite italian tomato's, undrained; 8 ounce(s) can tomato sauce with basil,garlic and oregano; 1/3 cup(s) white or red wine or tomato juice; 1/2 cup(s) chicken broth, low-fat; 1/4 cup(s) parmesan cheese, divided; 3/4 cup(s) shredded cheddar cheese

(2 RATINGS)

116 Pinches 7 Photos

Pat Duran

Las Vegas, NV

Updated on Feb 11, 2013

This recipe is very creamy and delicious. You will have no problem getting your family to the table for this casserole. Great comfort food. Makes enough for 2 -8x8-inch casserole dishes. Eat one freeze one.

Rate

prep time 20 Min

cook time 15 Min

method Bake

yield 6-8 servings

Ingredients

3 cups cooked mini penne pasta, al dente
16 ounces pkg. frozen broccoli and cauliflower- no stems
1 pound ground italian sausage or ground turkey
1 tablespoon each butter and canola oil
- salt and pepper to taste
1 small onion, diced
1 tablespoon minced garlic
2 tablespoons italian seasoning
1 - envelope lipton savory herb/garlic soup mix,dry
8 ounces cream cheese, softened, cut into cubes
14 ounces can petite italian tomato's, undrained
8 ounces can tomato sauce with basil,garlic and oregano
1/3 cup white or red wine or tomato juice
1/2 cup chicken broth, low-fat
1/4 cup parmesan cheese, divided
3/4 cup shredded cheddar cheese

How To Make italian pasta casserole

Step 1

Preheat oven to 350^. Spray or butter a 9x13-inch baking pan or 2- 8-inch baking pans. Cook pasta in boiling water for 8 minutes-al dente. Add broccoli/cauliflower during the last 5 minutes of cooking. Drain all and set aside.

Step 2

In a large skillet or electric fry-pan; cook and scramble the meat in the butter and oil. Sprinkle with salt and pepper. Brown until no longer pink. Add garlic, onion, Italian seasoning, wine, broth and tomatoes. Bring to a boil and add cream cheese and tomato sauce.. stir until cheese melts,stir in soup mix.Stir in 1/2 the Parmesan cheese.
Step 3

Add pasta and vegetables- cook and stir 2 to 3 minutes longer. Pour into prepared baking pan. Sprinkle with remaining Parmesan cheese and all the shredded cheese.
Step 4

Bake for 25 minutes or until cheese has melted and mixture is hot and bubbly.
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